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Peanut Butter Pumpkins

 5 Ratings
2 Comments
  • Prep Time 30 min
  • Total Time 2 hr 30 min
  • Servings 36

Enjoy Halloween-style dessert anytime with these pumpkin shaped candies made using peanut butter chips, pretzel twists and vanilla frosting.

Ingredients

1
bag (10 oz) peanut butter chips (1 2/3 cups)
1
can (16 oz) Betty Crocker™ ready-to-spread vanilla frosting
1/4
teaspoon orange paste icing color (not liquid food color)
12
small pretzel twists or thin pretzel sticks, broken into 1/2-inch pieces

Directions

  • 1 Line cookie sheet with waxed paper. In 2-quart saucepan, melt peanut butter chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in frosting and icing color until well blended. Refrigerate until cool enough to handle, about 1 hour.
  • 2 Shape mixture into 1 1/4-inch balls; flatten slightly. Use edge of rubber spatula to make grooves in each ball to resemble pumpkin. Press 1 pretzel piece into top of each for stem; place on cookie sheet. Refrigerate at least 1 hour before serving. Store in covered container in refrigerator.

Expert Tips

Make the mixture an hour before kids arrive. Once the pumpkins are shaped, refrigerate them. They'll be ready for sampling in one hour. To make the graveyard scene shown on the cover, sprinkle a piece of styrofoam with crushed chocolate cookies crumbs. Place coconut and green food color in a resealable plastic bag; seal and shake to make "grass." Turn to p.4 to make Hot Dog Mummies.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Candy
Calories
100
Calories from Fat
40
% Daily Value
Total Fat
4g
6%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
15mg
1%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
14g
14%
Protein
0g
0%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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